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    You are in: Home / Recipes / Red, White and Blue Potato Salad Recipe
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    Red, White and Blue Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    moko7's Note:

    I got this recipe off a combination package of Yukon Gold, Purple and Red potatoes. A great potato salad for July 4th. I've also substituted feta cheese for the blue cheese. The red, white and blue colors show up more if you don't peel the potatoes.

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    Units: US | Metric


    1. 1
      Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
    2. 2
      Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
    3. 3
      Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
    4. 4
      In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
    5. 5
      Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
    6. 6
      Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
    7. 7
      Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.

    Ratings & Reviews:


    Nutritional Facts for Red, White and Blue Potato Salad

    Serving Size: 1 (1302 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 382.5
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 8.6 g
    Cholesterol 32.5 mg
    Sodium 1287.9 mg
    Total Carbohydrate 45.7 g
    Dietary Fiber 6.1 g
    Sugars 6.1 g
    Protein 8.7 g

    The following items or measurements are not included:

    white wine vinegar

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